Low Country Shrimp and Grits
1 pound unpeeled, medium-size fresh wild shrimp
2 tablespoons lemon juice
¼ teaspoon salt
1/8 teaspoon ground red pepper
4 strips of bacon
2 tablespoons canola or neutral oil
6 ounces sliced mushrooms, estimated 3 cups
1 garlic clove, minced
¼ cup chopped onion
¼ cup chopped sweet red bell pepper
2 tablespoons all-purpose flour
¾ cup shrimp stock or can use chicken broth
Green tops of scallions cut thinly on diagonal line for garnish
Peel & de-vein shrimp, save peels. Combine shrimp, salt, lemon juice, and ground red pepper in a small bowl; set aside for at least 10 minutes but no longer than 20 minutes or the citrus will begin to cook the shrimp. You don’t want that! To make the shrimp stock (you can use the chicken broth), boil the shrimp shells in salted water for a few minutes and strain; remove shells and retain the broth.
You are going to love this Low Country Shrimp and Grits recipe.
Place the bacon in a non-stick skillet and cook over medium heat until it browns. Remove bacon from skillet, leaving roughly 3 tablespoons drippings in the skillet. Reserve skillet for later. Crumble the bacon up when cool and then set aside.
In a separate 10 non-stick skillet, pour in canola oil and heat over medium heat. Add the mushrooms to the hot oil and cook, tossing and stirring, until the mushrooms dry. Salt and pepper to taste, add the garlic and cook briefly, stirring. Turn the off heat and set aside.
Cook the onion and sweet red bell pepper in bacon drippings in the reserved skillet over medium-high heat, stirring constantly, about 10 minutes. Sprinkle flour over vegetables; cook, stirring constantly, about 2 minutes or until flour begins to brown. Add shrimp & shrimp stock; cook, stirring constantly, 2 to 3 minutes or until shrimp turns pink and the gravy is smooth. Do not overcook the shrimp.
Then you are ready to eat up, Low Country style! Serves 4.
Also, read our Charleston Shrimp and Grits recipe as well for a slight different style!
